Hello everyone! I haven’t made homemade pasta since going vegan, because I had this idea that homemade fresh vegan pasta would be less good than the homemade pasta with eggs I used to make. But I decided to give it a go, because I know most dry pasta as vegan anyway, so my ideas regarding fresh vegan pasta were very poorly founded. And boy, have I missed out. I made this recipe and I loved it so much, I ate the entire thing, no joke. I had my basil-spinach pasta with lemon zest, salt and pepper and I was the happiest of campers.
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Step 1: Start by mixing 2 cups of durum flour with 1 cup ordinary flour. Add 1 tbsp of salt and a pinch of sugar. For a bit of yellow colour (which usually comes from egg yolk) I added some turmeric. Mix your dry ingredients with ½ a cup of olive oil and 1 cup of water (it can be necessary to add more water, so add it little by little) The consistency should resemble a cookie dough. Set it aside for a while.
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Step 2: While the pasta dough is resting it’s time to make the greens! Blend together ½ a cup of olive oil with ½ a cup of water. Add whatever greens you prefer. I used 2 cups of fresh spinach and 1 cup of fresh basil. Blend it until it resembles a thick juice.
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Step 3: Knead the dough together with the juice. It’ll be super sticky at first by keep adding flour to the dough until it resembles a collective mass. The more you work the dough the more the colour will become consistent. Just take a look at the difference between the top and bottom pictures.
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Step 4: It’s time to roll out the dough. I use a pasta machine, but you can also use a rolling pin (it’ll take a little longer but definitely possible). Roll the dough to the desired thinness (as depicted above). When the desired thinness is reached, fold the dough three-four times on itself and roll it again. I’ve skipped this step so many times, but seriously the pasta will be way more flexible and have a way better texture, so I recommend you do it although it seems like a weird step. Also, it will help with the consistent colouring.
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Step 5: When you have reached the desire thinness (again), it’s time to decide which pasta shape you want. I love both cappellini, which is super delicate and thin and tagliatelle, which is thicker and wider. I also tried to make a few farfalle which turned out way better than I had hoped. Boil salted water and don’t cook the pasta for longer than 3 minutes. The most important tips here are: wait until the water is completely boiling before you add the pasta and boil the pasta in the largest pot you have.
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Step 6: Eat and be happy. As I said, I literally ate this pasta naked, no sauce, no sides (apart from basil leaves and lemon zest). It has so much flavour and the texture is to die for. You can also experiment with other colour, beets, activated charcoal etc.
